Low-Cal Veggie Soup

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, low-cal veggie soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Low-Cal Veggie Soup is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Low-Cal Veggie Soup is something which I’ve loved my entire life. They’re nice and they look wonderful.

Find Out Why Every Judge On Dragons'den Backed This Amazing Supplement. Enjoy your local restaurant favorites from the comfort of your own home. The food you want, when you want it. First you start with the mushrooms and the spices.

To get started with this recipe, we must first prepare a few components. You can have low-cal veggie soup using 21 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Low-Cal Veggie Soup:
  1. Make ready Prep Items
  2. Get 1 head cabbage
  3. Take 1⁄2 large onion
  4. Get 3 stick celery
  5. Make ready 1 white leek
  6. Prepare 5 stick carrots
  7. Get 1 small zuchinni
  8. Prepare 1 clove garlic
  9. Prepare 3 leaves of cabbage
  10. Take 1 cup leftover rice
  11. Make ready 2 cup water
  12. Prepare 2 cup chicken or beef broth
  13. Prepare 2 tsp extra virgin olive oil
  14. Prepare 1 bunch fresh green beans
  15. Prepare 1 box mushrooms
  16. Make ready Sachet
  17. Prepare 1 bay leaf
  18. Make ready 1 whole clove
  19. Prepare 1 tsp white pepper
  20. Take 1 tsp thyme
  21. Make ready 2 tbsp cilantro

Topping this simple soup from As Easy as Apple Pie with a handful of roasted. Cook up a batch of fresh, low-calorie celery soup for a healthy and filling veggie lunch or supper. Use a soup maker to make this easy, creamy mushroom soup. Chestnut or button mushrooms work well.

Steps to make Low-Cal Veggie Soup:
  1. Cut vegetables: CLEAN all veggies before use! Know how to properly clean each item. Chop into medium dice or all similar size cuts.
  2. Use big pot and turn stove to medium-high, add EVOO and add minced garlic for about a minute. Til golden.
  3. Add all vegetables and make sure to stir to prevent burning. Sweat the veggies for 10 mins.
  4. After 10 mins. add water and broth. Bring to boil.
  5. Add sachet and rice and reduce to a simmer. Simmer for 30 to 45 mins. uncovered.
  6. Remove sachet. Add salt and pepper to taste and it 's ready to serve!

Use a soup maker to make this easy, creamy mushroom soup. Chestnut or button mushrooms work well. Super low cal and gluten free, the soup broth is made using whizzed up peeled zucchini, cauliflower and onion. In a large pot cook onion & garlic over medium heat until slightly softened. Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings.

So that is going to wrap this up with this exceptional food low-cal veggie soup recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!